Country Ham And Red Eye Gravy Recipes

Steps:

• Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2-3 minutes per side. Transfer ham to a platter.
• Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

Steps:

• In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
• Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
• Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

Steps:

• Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
• Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
• the bottom of the skillet with a wooden spoon.
• Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

Steps:

• Heat a large skillet over medium-high heat. Add the greens and cook until wilted. Divide evenly among the ramekins. Keep warm.
• In the same skillet, saute the scallops in 2 tablespoons of the oil over medium-high heat until brown, about 3 to 5 minutes on each side. Remove from the skillet and place on top of the greens. Add the remaining tablespoon of oil to the same skillet. When hot, quickly saute the ham. Remove from the skillet and place on top of the scallops. Pour the water into the skillet and bring to a boil. Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half. Pour the gravy over the ramekins. Serve immediately.

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

Steps:

• Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.

Steps:

• Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.
• Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.
• Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.